>both do the exact same shit>most recipes call for both anywayAm I being trolled? Is this a conspiracy by big baking to make you pay twice as much for the same thing?
>>22031214Sometimes I bang your momSometimes I bang your sister.They both do the same things: take it up the butt
Baking soda is pure sodium bicarbonate and it reacts with acid.Baking Powder includes baking soda, an emulsifier, and an acid. It reacts with water. If you add water to a teaspoon of baking powder and there's no reaction, then it's dead.
>>22031226Yeah but their FUNCTION is the same. They're both just leavening agents. Why use both when one would leaven just fine?
>>22031214If you search for information about it you can find various reasons it might be done. Baking powder is more reliable for leavening, while baking soda can be added to just neutralize some acidity if desired but it requires an acidic ingredient to activate. It makes sense but I think a lot of recipes already use too much. Multiple sites will say just 1/4 tsp of baking soda per cup of flour but plenty of recipes I see end up using double that and you can taste it in the final product. So there is probably overuse of these ingredients and people using both without really knowing why.
>>22031229Baking soda will only leaven if there's a separate acid in the dough or batter. Baking powder includes the acid.
>>22031229When you use an acidic ingredient like vinegar, lemon juice, buttermilk, molasses, or brown sugar (also molasses) you still don't need to use as much baking soda as you would baking powder.
>>22031234>>22031238Again I know these facts. I know the difference between the two. But most recipes that already have an acidic component still call for both, and I want to know WHY. They taste the same more or less so I can't imagine it's a flavor issue.
>>22031251More reaction.
>>22031252Then just use more soda.
>>22031254Then you'd need more acid and your dough ends up too moist.
>>22031255Is adding baking powder not adding more acid as well? Why does cream of tartar or whatever they put in powder fare better for a cake than, say, more molasses?
Because the molasses would add more sweetness.The acid (from molasses) in brown sugar melts off with heat and reacts with the baking soda.The acid in baking powder is dry and reacts with moisture and heat. Thus, "double acting" in the name.
>>22031262So let me see if I get you.When mixing batter containing an acidic component, add baking soda in proportion to the present acid, and when you've added as much baking soda as one reasonably could for the amount of acid present in the dough, you make up the difference of the remaining leavening with baking powder? Essentially, baking powder comes in to pick up the leavening slack when the soda and molasses aren't cutting it, and does so unintrusively by introducing no new unwanted flavors that extra molasses could provide?
>>22031214Someone made a thing, and using both made it work.Sometimes this is to encourage browning by increasing pH. Sometimes it's to neutralize an acidic ingredient like yogurt or sour cream, while providing a little extra leavening without adding more lactic/citric/acetic acid and throwing the flavour, moisture, or gluten matrix off. Sometimes it's just bullshit.
>>22031258Oh my god this conversation is too stupid. Look, I'll fix it for you.Let's say you have a recipe that requires 20 raising agent. And it also comes with 10 acid.Now, you COULD add 20 baking powder, but the final product will be some acidic shit (as the 10 original acid has not been neutralized).You could also add 20 baking soda - but that would equally not work, as only 10 would actually activate (in line with the 10 acid the recipe already had)Thus, you add 10 baking soda (it neutralizes the original acid) and 10 baking powder (which does the further required raising job)
>>22031306That's more or less what I figured >>22031271It seems like a dumb question but no one ever seems to address the matter everywhere I look. I like to know why every ingredient is being added so the discrepancy in knowledge bugged me.
>>22031214>both do the exact same shit
>>22031306There's also the 'double acting' aspect of them - one acid salt (cream of tartar, or calcium acid phosphate) will react with the (bi)carbonate and water at room temp. Another (sodium-aluminum sulfate/phosphate or sodium acid pyrophosphate in more expensive powders) won't react until it's heated above 60C - releasing the rest of the CO2 just as the starches are starting to set up.
>>22031251Most recipes DON'T call for both, the fuck? You keep saying that. Most recipes I read online don't.
>>22031214>both do the exact same shitclearly you've never baked before
>>22031310Very surprised you got the other anon to put the time into answering your question thoroughly and then actually accepted the answer graciously instead of being an intentionally obtuse faggot. Not how I expected this to go based on your previous posts.
>>22031258I agree it's retarded, but baking is chemistry unlike cooking which has way more leeway. You need to be precise with chemistry to get the reaction you want. When just cooking if you're off by X for any particular ingredient or step or process it'll still come out good. Baking and chemistry the slightest change can drastically change the end result.
>>22031251I have literally never seen a recipe call for both baking soda and baking powder
>>22031214u ever try to cook crack with baking soda? they're different dumbass
>>22031902you'll cowards don't even cook crack with baking powder
>>22031902i made crack once back when i was doing coke. basically just mix it with baking soda and put it in the oven for a while. then smoked it out of my glass weed pipe. pretty sure i almost ODed the first time i tried it. threw it out after that. wasn't that good. thankfully i only used like a quarter gram so i didn't lose that much.
>>22031918this nigga smokin' muffins dawg
baking powder tastes DISGUSTING so only use it in an emergency like the examples anon gave itt
>>22031938If you can taste it then that means you're using too much. Baking soda tastes pretty bad too if you overdo it.
>>22031930what's so good about crack that people light themselves on fire over it?
>>22032039it's more bio-available than snorting it which means it's more potent. it's even more so if you inject it.
>>22031862This was a good thread for me at first I thought it'd be a troll thread but I always check in case I can learn stuff. I don't bake so I didn't know anything itt. Which actually is why I don't bake. Everything I've tried was fucked up.
Whip up some eggs with just half a tsp (~0.5g) of baking powder, pour onto a hot nonstick surface, and see it all fluff up. If you flip instead of breaking it you'll end up with a savory, eggy, glutten free pancake.
>>22031890never huh
>>22031229one provides leavening in the batter, and the other when heated. baking powder is activated by heat.
>>22032365The second acid salt is heat activated. Unless you're getting or making custom baking powder, there will be a room-temp acid-salt, and a 'high' temp one that activates around 60C.
